This easy homemade nutrition-packed Sprouts Salad made with sprouted mung beans, crunchy onions, tomatoes, cucumber, avocado, and spices. It is a refreshing salad that has fresh and tangy flavors and can be enjoyed as a great protein-rich breakfast or snack. 

Easy sprouted mung bean salad
Sprouted Mung Bean Salad
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Sprouts are packed with flavor and nutrition and are quite easy to make at home. They are traditionally used worldwide in different cuisines in many dishes. They can be eaten as a main dish or added to salads.

Growing up, my mom used to include sprouts in our meals regularly. Once sprouted, the levels of vitamins and minerals, especially vitamin B and carotene, increase. Sprouting also increases the protein content. Here is my recipe to sprout mung beans using the instant pot.

Sprouted mung bean salad has an amazing combination of delicious taste and health factors. Serve it as a side dish, breakfast, or as a snack.

Watch How to Make Easy Sprouts Salad

What are Mung beans?

Mung beans are also known as green gram; it is a species in the legume family. They are very popular in Asian cuisines, where they are used in curries, soup, and even desserts.

Mung beans are high in protein. Sprouting them not only increases their nutrition but also makes them easily digestible. Making homemade sprouts is super easy. Though they can be bought from the store as well.

Check out this post on How to Sprout Lentils. I have mentioned all the tips and tricks that will help you to sprout mung beans at home easily.

Health Benefits

  • Rich in vitamins, minerals, protein, and fiber.
  • They contain lots of antioxidants and amino acids.
  • Low in calories.
  • Rich in potassium, magnesium, and fiber.

Ingredients for Sprouts Salad

  • Moong Sprouts: I used raw sprouted moong beans in this recipe. However, if you like, you can steam the mung sprouts before using them in the recipe too. 
  • Veggies: You’ll need diced tomatoes, onions, and cucumber.
  • Avocado: I also like to add avocado.
  • Spices: To season, you’ll need red chili powder, green chili pepper, cumin powder, chaat masala, dry mango powder, and salt. The spices can be adjusted to taste.
  • Lime juice: I like to use freshly squeezed lemon juice.
  • Garnish: Cilantro leaves and roasted peanuts.
Ingredients you'll need for moong spouts salad
Ingredients for Sprouted Mung Bean Salad

Let’s start making sprouted mung bean salad

Add the sprouted mung beans to a bowl. Add diced green chili, onions, tomatoes, cucumbers, avocado, and lime juice.

Ingredients for sprout salad in a white bowl

Add all spices to it. Mix well.

Mix all spices in a white bowl

Taste and adjust salt as needed. Top with cilantro leaves and chopped roasted peanuts. Enjoy!

Easy sprouted mung bean salad

Variations of Sprouts Salad

  • You can add veggies or fruits of your choice to this salad. Some people like to add boiled potatoes, or if mango is in season, add some chopped raw mangoes to make it tangier.
  •  This salad can be made with boiled moong beans, chickpeas, black chickpeas, kidney beans, or other sprouts too.

Common Questions

Can I refrigerate sprouts salad?

Yes, you can. Make sure you do not add spices and lemon juice before storing. Add them when you are ready to eat.

Can I add cooked Mung Bean Sprouts to this salad? How to cook moong sprouts?

Yes, if you prefer to cook the mung sprouts before adding the salad, that works great too.
Cook on the stovetop: Boil 5 cups of water on the stovetop. Add the mung bean sprouts and quickly blanch them for 2-3 minutes. Rinse under cold water. Drain the water and transfer the sprouts to a colander. 
Steam in an instant pot: Or you can cook them in the instant pot. Add the sprouted mung beans to a steamer basket that fits in the instant pot. Add 1 cup water to the instant pot and then place the steamer basket. Steam for 2 minutes at high pressure. Let the pressure release naturally for 5 minutes, then release the pressure manually. 

Hope you enjoy this delicious and healthy Moong Sprouts Salad!

Here are some more salads you might enjoy:

5 from 4 votes

Sprouts Salad (Sprouted Mung Bean Salad)

A nutrition packed Sprouts Salad made with mung beans, crunchy onions, tomatoes, cucumber, avocado and spices. This refreshing salad has fresh and tangy flavors, and can be enjoyed as a great protein rich breakfast or snack. 
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 1

Video

Ingredients 

  • 1/2 cup Sprouted Mung Beans
  • 1/3 cup Red Onion , diced
  • 1/3 cup Tomato , diced
  • 1/3 cup Cucumber, diced
  • 1 Green Chili Pepper, diced, optional
  • 1/3 cup Avocado , chopped
  • 1 teaspoon Lime juice
  • 1 tablespoon Cilantro leaves
  • 1 tablespoon Roasted Peanuts, chopped

Spices

Instructions 

  • Add the sprouted mung beans to a bowl. Add green chili, onions, tomatoes, cucumbers, avocado, lime juice and spices to it. Mix well. Taste and adjust salt as needed. 
  • Top with cilantro leaves and chopped peanuts. Enjoy!

Notes

Variations:
  • You can add veggies of your choice in this salad. Some people like to add boiled potatoes, or if mango is in season, add some chopped raw mangoes to make it more tangy.
  •  This salad can be made with boiled moong beans, chickpeas, black chickpeas, kidney beans or other sprouts too.
Make it less spicy: Adjust spices to your taste. Skip green chili and red chili powder to make it non spicy. 
Moong Sprouts: I used raw sprouted moong beans in this recipe. However if you like, you can steam the mung sprouts before using in the recipe too. 
How to steam Mung Bean Sprouts in instant pot: Add the sprouted mung beans to a steamer basket that fits in the instant pot. Add 1 cup water to the instant pot and then place the steamer basket. Steam for 2 minutes at high pressure. Let the pressure release naturally for 5 minutes, then release pressure manually. 
How to cook Mung Bean Sprouts: Boil 5 cups water on the stovetop. Add the mung bean sprouts and quickly blanch them for 2 minutes. Rinse under cold water. Drain the water and transfer the sprouts to a colander. 

Nutrition

Calories: 220kcalCarbohydrates: 23gProtein: 7gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 754mgPotassium: 668mgFiber: 10gSugar: 9gVitamin A: 708IUVitamin C: 31mgCalcium: 50mgIron: 2mg

Additional Info

Course: Appetizer, Salad, Side Dish, Snack
Cuisine: Indian
Diet: Gluten-free, Vegan
Tried this recipe?Mention @pipingpotcurry or tag #pipingpotcurry!

About Meeta

I strongly believe that each one of us has a chef inside us, we just need to explore the ingredients and create great food. My passion is to share easy, healthy, and wholesome recipes made using Instant Pot & Air Fryer, that are well tested, so you can cook with confidence.

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5 from 4 votes (3 ratings without comment)

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4 Comments

  1. This is amazing. I have made it three times already. Black salt is a revelation!
    I mix it all and keep it in fridge. I do not cook the mung beans. I sprout them and that’s it.